Moroccan Paleo Breakfast Shakshuka – Aromatic Tomato Stew with Poached Eggs

Allergens

Eggs

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• 4 large eggs
• Fresh cilantro, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a medium sized skillet, heat the olive oil over medium heat.
2. Add the onion and bell pepper, and sauté until softened, about 5 minutes.
3. Stir in the garlic, and cook for another minute.
4. Add the crushed tomatoes, paprika, cumin, coriander, cinnamon, salt, and pepper. Simmer for 10 12 minutes or until the sauce has thickened.
5. Using the back of a spoon, make four small wells in the tomato sauce. Crack an egg into each well.
6. Cover the skillet with a lid and cook over low heat for 5 7 minutes, or until the eggs are cooked to your desired level of doneness.
7. Remove from heat and let it sit for another minute before serving. Garnish with fresh cilantro and parsley.

Chef’s Insight

The blend of spices in this Moroccan shakshuka adds depth and complexity to the flavors, while the poached eggs provide a rich, creamy contrast. Don't be afraid to experiment with different herbs or additional spices to suit your tastes!

Notes

Make sure to use fresh ingredients for best results. If you prefer, you can use fire-roasted tomatoes for added depth of flavor.